Recipe by Miss Erin C.
This is from the Ellis Island Immigrant Cookbook.
Top Review by Katie Connolly
I've been baking these cookies all my life. The yeast is not meant to dissolve fully. And as the nut mixture rises and expands when you bake it, changing it's texture to "spreading consistancy" would likely ruin the delicate and delicious finished product.
- 4 cups flour
- 2 (1/4 ounce) envelopes yeast
- 1 cup butter
- 4 egg yolks, save whites
- 1 cup sour cream
- 1 cup powdered sugar
- 1⁄2 cup granulated sugar
- 2 cups ground nuts
- 1 cup sugar
- 4 egg whites, stiffly beaten
- 1 teaspoon vanilla
Directions See How It's Made
- Combine nuts, sugar and vanilla.
- Fold in egg whites; set aside.
- Put flour into a large bowl.
- Add the yeast to the egg yolks in a small bowl and let soften.
- Cut butter into the flour until crumbly.
- Add egg yolks and yeast and sour cream.
- Mix well until it forms a smooth ball.
- Form into 10 balls and chill.
- Mix 1 cup granulated and 1 cup powdered sugar.
- On counter top, sprinkle a spoonful of sugar mixture, place 1 ball on the sugar, add more sugar on top, roll out ball Roll until dough is 1/8-inch thick, forming a circle.
- Cut the circle into 8 pie-shaped wedges.
- Fill the wide end of each wedge with 1 level teaspoon of filling.
- Roll from wide end to the point.
- Continue with all the balls.
- Place on greased cookie sheets.
- Bake at 325°F for 15 minutes.